Manuela Carmena's chicken curry recipe (which is how we improve ourselves)
The term "curry" only refers to a mixture of spices of which there are infinite variations only in India, but we already know that it has spread throughout the world with a thousand versions. Who doesn't have at least one pot of curry mix in their pantry? Also Manuela Carmena, mayor of Madrid, and this is her recipe for chicken curry, or at least, a version that I consider improved.
Carmena's dish, which he shared in 'The Madrid Housewife Cookbook' published during the last Gastrofestival, is very simple and well-designed. As she comments, it is a simple recipe that she has created to her liking and that solves a complete meal very quickly and tasty on those days when there is not much time to waste in the kitchen.
My humble modifications are based, essentially, on reducing the onion a little, increasing the spices and changing the broth tablet for homemade broth. I also propose to soften the sauce a little with coconut milk or liquid cream and serve with peanuts to provide a crisp contrast.
IngredientsFor 2 persons
- Chicken breast 2
- Medium sweet onion 2
- Currants or sultanas 100 g
- 2 tablespoons ground curry
- 1 teaspoon ground turmeric
- 1/2 teaspoon granulated garlic
- Beer 200 ml
- Chicken or vegetable broth 150 ml
- Liquid cream for cooking or coconut milk 100 ml
- Fresh parsley or coriander
- Lemon or lime 1
- Peanuts or almonds
- Ground black pepper
- Extra virgin olive oil
How to make Manuela Carmena curry chickenDifficulty: easy
- Total time 50 m
- Elaboration 5m
- Cooking 45 m
If the raisins are very dry, leave them to soak while we start making the dish. Finely chop the peeled onion and cook with a bottom of olive oil in a saucepan or frying pan. Add a little salt and cook over medium-low heat, stirring occasionally, until tender.
Dry the chicken with kitchen paper, cut into bite-size pieces, and toss in the pan. Season with salt and pepper, turn up the heat and sauté so that it browns well for a couple of minutes. Then add the spices and raisins, and stir the whole two more minutes.
Water with the beer and the broth, stir, lower the heat and let the whole cook for about 20 minutes, depending on the size of the chicken pieces. Make sure it is not too dry. At the end of cooking, add the cream or coconut milk and cook for a few more minutes.
Correct the point of salt and add lemon zest and fresh parsley or coriander at the end, washed, chopped. Serve with roasted peanuts chopped by knife on top.
With which to accompany Manuela Carmena's chicken curry
As Carmena recommends, its chicken curry can be accompanied by classic white rice to take advantage of the sauce and complete the meal, satisfying and nutritious. It is preferable to choose a variety of long grain, aromatic, basmati, thai or jasmine type. If we want to make more fusion cuisine we could serve it with couscous or any other grain or cereal with a neutral flavor. A light salad will complete the menu.none: Meats And Birds Desserts Fish